Recipes

Chosen from Sarah Raven's Garden Cookbook, she writes "These are lovely either warm or cold, and look and taste magnificent."

Serves 4

    450g new potatoes
    100ml light olive oil
    3 tbsp sherry
    A few strands good-quality saffron
    1 garlic clove
    1/2 red chilli, finely chopped
    1/2 tsp paprika (optional)
    1 tbsp Dijon mustard
    3 tbsp white wine vinegar
    Salt and black pepper

Method

Cook the potatoes in boiling salted water for about 15 minutes, depending on size and peel.

Warm the oil and sherry in a small pan and put in the strands of saffron to infuse for a few minutes.

Combine the remaining ingredients in a food processor, adding the oil mixture slowly in a thin drizzle until it makes a thickish emulsion.

Pour over the cooked potatoes and season.